Garden Veggie Meat Muffins

Yeah, I know. I just called something a meat muffin. The 12-year old boy that lives deep within us all is dying inside, believe me. Just as he is at CrossFit when we talk about perfecting our snatch, or making sure we clean it well before we jerk it. Oh, maturity, you’re so overrated.

I just randomly decided to make these to see if I could get the kids to eat meatloaf. Charlotte eats basically whatever we eat and her endless adventurous nature for food as a six-year old continually astounds me. Sawyer, on the other hand, lives on yogurt, ham rollups, and cheese. However, though she’d wolf down a burger, I couldn’t get her to eat meatloaf, no matter how delicious (and believe me, I’ve made some pretty tasty ones). “Momma, it’s a loaf. Of Meat.” You can see her saying it, can’t you?

So I decided to make a meatloaf using the extra veggies we had in the house and stick them in a muffin tin and bake them this way. I had my Xyboard out to help me take down the recipe and decided to use it to take some photos as I was cooking:

I was impressed with the close-up so decided to check for wrinkles. It was a decidedly bad idea because now I’m convinced I need Botox.

Anyway, enough of my face. More meat!

The meat muffins (heh) ended up really good with some added benefits: the cooking time was greatly reduced and these cooked in 20 minutes instead of the typical hour or so for a large meatloaf. Also, they were easy to grab for lunch the next day. Bonus: put frilly toothpicks in them and they’re magically delicious “meat cupcakes” to the kids.

I use this mustard which is apparently the most famous mustard in ALL THE LANDS! (Which of course I didn’t know until I moved here). Apparently the President buys it when he’s here, but you can use regular people mustard if you have it.